Creamy salmon linguine

INGREDIENTS

Olive oil for frying

1 large salmon fillet

Salt and pepper

3/4 pack of linguine (or spaghetti)

2 tbsp  butter

3 garlic cloves, minced

1 cup thickened cream

Glass of white wine

1 tsp grated lemon zest

Handful of baby spinach leaves

2 tbsp capers (or olives if you prefer)

Lemon wedges for garnish (optional)

METHOD

Sprinkle the salmon with salt and pepper. Heat a splash of oil in a frying pan and cook the salmon until done. Remove from pan and set aside.

Cook pasta as per pack instructions.

I'm the same frying pan, add the butter and when hot add the garlic and cook  for 1 min, stirring constantly. Add the cream, wine, lemon zest and season with salt and pepper. Simmer for 5 to 6 mins, stirring frequently. 

Break the salmon into bite size pieces and add to the sauce along with the spinach and capers. Simmer until the spinach has wilted.

Drain the pasta and add to the sauce tossing until the dish is combined. Serve with lemon wedges.

Serves 3 or 4